Feed Your Family For £20...In A Hurry! The Cookbook

Easy Flatbreads

An easy and delicious flatbread recipe using just a few ingredients. A base of Greek yogurt, flour and a little baking powder. Its similar to a
naan bread or a pitta.These can be whipped up in no time and, slathered with yummy garlic butter can be eaten on their own,as part of a lunch stuffed with salad and cold meat, or even a dinnertime kebab.The choice is yours. With so few ingredients this is a great one for the kids to do. Cooked dry on the stove, this bread takes just a few minutes to crisp and bubble up. You can add other ingredients-chilli flakes for a little heat or cheese if you wish to make it more savoury. This really is very versatile and you need never run out of bread again. I didn't have plain flour so used bread flour and it worked out well but if you prefer using plain flour that is totally fine.
Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 140 g Bread flour
 1 tsp Baking Powder
 175 g Greek Yoghurt
 1 pinch Salt
 Flour for dusting
  For the Garlic butter
 40 g Butter
 1 tsp Garlic paste
 1 handful of parsley
 1 pinch Pepper(optional)

1

Prep:- measure out the flour,yoghurt and baking powder.
Make the garlic butter- melt butter in a bowl, add the garlic, pepper and parsley and mix well.

2

Add the flour, salt and baking powder to a bowl and mix through.

3

Add the yoghurt

4

Fold the flour into the yoghurt with a spatula then use your hands to bring it all together to form a ball.

5

The dough should come away cleanly from the side of the bowl.

6

Once the dough is formed into a smooth ball, place it on a floured surface. 

7

Using a knife divide the dough into 6-8 balls.

8

Working with one ball of dough at a time, roll each one out,turning a little after each roll to help form a circle. If it becomes sticky dust with a little more flour.Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between. 

9

Brush the top of the flatbread with the garlic butter

10

Heat a dry pan to medium heat and place the bread butter side down in the pan.

11

Once the flatbread begins to rise and bubble (2-3mns) check its ready to turn by lifting slightly with a turner.

12

When golden brown flip over and fry for a further 1-2 mns

13

Once cooked remove from the pan and lay on some kitchen roll,cover to keep warm whilst you cook the remaining flatbreads

14

Store at room temperature for upto 3 days and reheat for 1-2 mns in a pan before use or in a toasty bag in the toaster.

15

Easy swaps :-
Bread flour for plain, gluten free or chickpea flour.
Greek Yoghurt for any natural yoghurt.

Ingredients

 140 g Bread flour
 1 tsp Baking Powder
 175 g Greek Yoghurt
 1 pinch Salt
 Flour for dusting
  For the Garlic butter
 40 g Butter
 1 tsp Garlic paste
 1 handful of parsley
 1 pinch Pepper(optional)

Directions

1

Prep:- measure out the flour,yoghurt and baking powder.
Make the garlic butter- melt butter in a bowl, add the garlic, pepper and parsley and mix well.

2

Add the flour, salt and baking powder to a bowl and mix through.

3

Add the yoghurt

4

Fold the flour into the yoghurt with a spatula then use your hands to bring it all together to form a ball.

5

The dough should come away cleanly from the side of the bowl.

6

Once the dough is formed into a smooth ball, place it on a floured surface. 

7

Using a knife divide the dough into 6-8 balls.

8

Working with one ball of dough at a time, roll each one out,turning a little after each roll to help form a circle. If it becomes sticky dust with a little more flour.Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between. 

9

Brush the top of the flatbread with the garlic butter

10

Heat a dry pan to medium heat and place the bread butter side down in the pan.

11

Once the flatbread begins to rise and bubble (2-3mns) check its ready to turn by lifting slightly with a turner.

12

When golden brown flip over and fry for a further 1-2 mns

13

Once cooked remove from the pan and lay on some kitchen roll,cover to keep warm whilst you cook the remaining flatbreads

14

Store at room temperature for upto 3 days and reheat for 1-2 mns in a pan before use or in a toasty bag in the toaster.

15

Easy swaps :-
Bread flour for plain, gluten free or chickpea flour.
Greek Yoghurt for any natural yoghurt.

Easy Flatbreads

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